Looking for easy recipes for your smoker or grill? These delicious smoker recipes for fish, chicken, meat and vegetables will take your dinner to the next level.
Whether you're looking to deepen the flavor of meats and vegetables or just try something different, these easy smoker recipes make for delicious and healthy meals.
The smoking process uses indirect heat cooking at low temperatures, typically over wood chips, to infuse outrageously smoky flavors that you just can't get from traditional cooking methods. Smoking is slower than traditional direct heat grilling since the temperature of the smoker is kept low - but the wait is worth it!
Smokers are great for outdoor barbecues with pork, seafood, chicken, ribs and sausage ideas, but they're also amazing for preparing holiday meals. Turkey, ham, sweet potatoes, butternut squash and more can benefit from the low and slow cooking process over fragrant wood chips such as hickory and mesquite or fruity options like applewood or cherry.
Whether you use a pellet, electric, gas, charcoal, or another type of smoker, you'll find the tastiest and best smoker recipes right here in this collection.
Best Smoker Recipes
Try something new and tasty with these delicious appetizer, main course and side dish recipes for everything from chicken wings to cauliflower!
Frozen or fresh, peeled or unpeeled, shrimp can be smoked to deliciousness in your smoker or grill in under 20 minutes. Toss the shrimp with garlic-infused olive oil, sea salt and black pepper before adding them to your smoker.
Serve as an appetizer or main dish with an easy buttery garlic and herb sauce.
Crispy Smoked Chicken Wings
Don't wait for game days to make these amazing smoked chicken wings! Smoking them infuses outrageous flavor even on plain wings. You can certainly add a dry rub, but it's not necessary.
They'll need about an hour in the smoker or on your grill, with wood chips, to develop flavor and maintain juiciness. Serve with your favorite sauce or lime wedges and fresh cilantro.
Smoked Maple Butternut Squash
Butternut squash is the perfect autumn vegetable to add to your smoker for a delicious side dish for Thanksgiving. Cut the squash lengthwise and remove the seeds before placing in your smoker.
Smoke it slowly for up to 3 hours for an unbelievable flavor. Scoop out the smoked flesh and blend it with a little ghee and maple syrup for a holiday side dish that's guaranteed to be a hit.
Make your Thanksgiving turkey an unforgettable main entree that owes its impressive flavor to your cooking method. Add a spice dry rub to the thawed turkey and smoke it over apple wood chips for approximately 3 hours, depending on the size of the bird.
The rub, along with apple cider vinegar in the bottom of the roasting pan, will impart moisture and flavor, along with the paprika, onion powder, sage and garlic powder rub. (Sub coconut sugar for the brown sugar in the rub to keep it paleo). And best of all? Smoking the turkey leaves your oven free for other holiday favorites!
Recipe by My Organized Chaos
How To Reheat A Smoked Turkey
Don't want to go to the trouble of smoking your own whole turkey? You can always buy one pre-smoked and reheat it yourself for the best of both worlds. You'll have a delicious smoked turkey that you can reheat in your oven.
It's a simple and foolproof way to have a smoked turkey for the holidays without all the work!
Recipe by Coastal Wandering
Brisket gets a dry rub of paprika, cayenne, garlic, onion, red chili flakes and more before being added to a smoker or grill at a maintained temperature of 225 degrees Fahrenheit.
Let it smoke for up to 6 hours over hickory or mesquite wood chips for incredible flavor. Enjoy this entree now and later since smoked beef brisket leftovers are perfect for a hot BBQ sandwich!
Recipe by The Kitchen Magpie
Smoked Pork Chops
For amazingly tender pork chops, use an apple cider brine before smoking them to deliciousness. Use bone-in or boneless chops and add them to the brine for at least two hours before removing.
Cover the pork chops with a dry rub before adding to your smoker. Hickory or cherry chips are amazing for infusing a lip-smacking smoky flavor. Pork chops will smoke in less that 30 minutes, so keep an eye on them and use a thermometer to ensure doneness.
Recipe by A Spicy Perspective
Bacon Wrapped Smoked Chicken Breasts
Up-level your chicken dinner with this amazingly flavorful bacon-wrapped chicken breast meal. The trick is to smoke the chicken slowly over cherry or apple wood chips in your smoker.
First, brine the chicken for a few hours in a water solution with garlic, black peppercorns and kosher salt. Then, add a dry rub and wrap them in raw bacon strips. The chicken breasts will need up to 90 minutes, depending on thickness, to reach an internal temp of 165 degrees, as indicated by a meat thermometer.
Recipe by Fox Valley Foodie
Glazed Smoked Ham
It takes just two hours to smoke a cured and pre-cooked bone-in spiral cut ham to sweet deliciousness with this honey and apple basting glaze (sub coconut sugar for the brown sugar to keep it paleo). The glaze is made with honey, apple juice, allspice and Dijon mustard to give it a little kick.
It's smoked here on a pellet grill, but will work beautifully on a charcoal grill or gas grill, as well. Amp up your holiday ham with this sweetly smoked flavorful method of cooking.
Recipe by An Affair From The Heart
Smoked Pulled Pork Shoulder
Super tender, moist, and smoked to perfection are the hallmarks of this pulled pork recipe. Bone-in pork shoulder, or pork butt, is rubbed with olive oil and a homemade spicy dry rub.
Smoked over applewood, it maintains its moisture with the apple juice and cider vinegar basting spritz that you'll apply throughout the smoking process. It should take about 4 hours to cook to about 200 F degrees, which is the optimal temperature for perfectly smoked pork shoulder. Let it rest to redistribute juices before shredding.
Recipe by The Chunky Chef
Pellet Grill Baked Potatoes
Low, slow and smoked with your choice of cherry, hickory, pecan, or oak pellets, these baked potatoes are well worth the 3 hours on the grill for their magnificent flavor. You can cook them alongside your main dish for an all-in-one meal.
Serve these steaming tender potatoes with all your favorite toppings as you savor the unique smoky flavors.
Recipe by Derrick Riches
Hot smoked salmon is outrageously tasty and you'll appreciate how easy it is to do with your smoker. Use a whole salmon fillet and a simple brine with just a few ingredients. Soaked alder, apple or cherry wood chips work beautifully for salmon.
Smoke the salmon for up to an hour, depending on thickness and size. You can use a charcoal or pellet smoker for this amazing smoked salmon recipe.
Recipe by Salt Pepper Skillet
Smoked Turkey Breast
Make your holiday meals ultra special by serving smoked turkey breast. Brine the thawed bone-in breast overnight with an apple juice, apples, lemon, black peppercorns, maple syrup and rosemary mixture.
Apply a dry rub before adding it to a pellet, charcoal or gas grill using seasonal woods chips such as cherry, apple, maple or pecan. The results? An unforgettable Thanksgiving or Christmas entrée.
Recipe by House Of Yum
Smoked Sweet Potatoes
Baked sweet potatoes are delightful but when you cook them on a smoker they become indescribably delicious. Clean, pierce and lightly cover the sweet potatoes with olive oil and kosher salt before adding to your smoker.
Smoke for a few hours, until tender, over mesquite, hickory or fruitwoods. Make a maple butter for an epic topping to these smoke sweet potatoes that make a perfect side item for Thanksgiving or Easter.
Recipe by Grits And Pine Cones
Texas Style Barbecue Beef Ribs
Beef lovers will adore these thick smoked ribs which require a low and slow cooking process, so smoking them to tenderness over hickory is the preferred way to go. A simple salt, pepper and garlic dry rub is applied before adding the rack, bone side down, on the smoker.
Spritz them with an apple cider vinegar solution once they've reached 165 degrees internally. Wrap the beef rack in foil and continue smoking and spritzing every hour until the internal temp has reached 210 degrees Fahrenheit. Note: thick cuts like these ribs can take up to 10 hours to smoke. Start early!
Recipe by Girl Carnivore
Pellet Grill Pork Ribs
A homemade dry rub of smoked paprika, salt, garlic and onions powders make a tasty seasoning for a rack of pork ribs. They'll cook low and slow for at least 6 hours on your pellet grill, spritzing halfway through with apple cider vinegar to help keep the ribs moist.
Smoke for 3 hours, wrap the rack in foil for 2 hours, then continue cooking for 1 hour unwrapped, using the 3-2-1 smoking method. The result? Tender, savory and delicious. Serve as is or with your favorite BBQ sauce.
Recipe by A Grill For All Seasons
Smoked Chuck Roast
Chuck roast gets prepped for being smoked over cherry pellets with a generous overnight dry rub brine of coarse sea salt and black pepper.
Smoke the roast over cherry pellets for about 6 hours before wrapping it in foil once it reaches an internal temperature of 160 degrees. Continue smoking until the internal temperature reaches 200 degrees. You'll be amazed at how flavorful and moist this method of cooking leaves your chuck roast.
Recipe by Food Folks And Fun
After blanching a head of cauliflower in boiling water, cover it with a garlic butter rub before placing in a baking pan in your smoker. It needs just 30 minutes to smoke to flavorful and tender goodness.
Before serving, garnish with chopped fresh parsley and freshly grated parmesan cheese if desired. It's a great side item to add to your smoker during the final cooking time for any meat you happen to be smoking.
Recipe by Sprinkled With Balance
Smoked Pork Belly
With more fat than bacon and just as much flavor, smoked pork belly is amazing for adding to soups, stews, or any dish where you want more flavor. It's also perfect as a bite-sized appetizer with a BBQ dipping sauce.
Slice a slab of whole pork belly into thick strips and apply a dry BBQ rub. Smoke for several hours before basting with a homemade wet barbecue sauce and smoking for another several hours. Use your favorite smoker to make this tasty treat.
Recipe by The Country Cook
Take sausage to new levels by slowly smoking the links on a pellet grill over hickory chips. Generally, smoking sausage links takes just a little over an hour, until the internal temp reaches 160 degrees Fahrenheit. This makes them perfect to smoke alongside another item during its final hour.
Bonus: smoking sausage is a mess-free way to cook them: no more grease splatters! And of course, you won't get the amazing smoked flavor any other way.
Recipe by A Grill For All Seasons
Texas Smoked Pulled Pork
Try this classic southern pulled pork recipe that's smoked to perfection over hickory wood. For an extra spicy flavor, mustard is slathered on the pork shoulder prior to applying a dry rub. Place in your smoker and after several hours, spritz the meat with a blend of apple cider vinegar and water.
Spritz every hour to keep it moist and until its internal temperature reaches 160℉. At that point, wrap the pork in foil and continue smoking until the internal temp reaches 195-205℉. Let it rest for at least an hour before shredding so that the juices can redistribute.
Recipe by House Of Yumm
These easy smoker recipes will fill your home with delicious aroma and make your guests ask for more.